Lynbrook | New Hyde Park | NY

Recipes

Green Smoothie Muffins

Ingredients

  • 3/4 cup coconut flour
  • 6 eggs, beaten*
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil
  • 1 tsp cinnamon
  • 3/4 tsp baking soda
  • 1 green apple, chopped
  • 1 banana
  • 1 cup of fresh spinach
  • 1/4 cup of crushed walnuts

 

Directions

  1. Preheat oven to 350° degrees. Add chopped apple, banana and greens to a high speed blender. You may need to add a little bit of water to get it to blend, but avoid adding too much. Set aside.
  1. Beat eggs in a bowl, add maple syrup & coconut oil and continue to mix. Add coconut flour, cinnamon and baking soda and mix really well. Then, add the green smoothie mix and continue mixing until batter is smooth. If batter seems dry, add a splash of milk.
  1. Spray muffin pan with coconut oil spray and then add batter to the top. Sprinkle with crushed walnuts. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  1. If using standard muffin pan, this recipe makes 12 servings!

 

Recipe of the Week: Crispy Quinoa Patties

Yield: About 20 patties
Prep Time: 30 minutes
Total Time: 1 hour

Ingredients:

  • 2 and 2/3 cups cooked quinoa
  • 4 large eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon lemon pepper
  • 2 Tablespoons chopped parsley
  • 1/2 small onion, finely chopped (about 1/3 cup)
  • 1/3 cup fresh parmesan cheese, grated
  • 3 cloves garlic, finely chopped
  • 3/4 cup gluten free whole grain breadcrumbs (or regular)
  • 1/2 cup finely chopped carrot and zucchini (1/4 cup each veggie)
  • 1 Tablespoon oil, plus more as needed

Directions:

  1. Combine the quinoa, eggs, salt, and lemon pepper in a large bowl. Stir in the parsley, onion, cheese, and garlic. Stir in the bread crumbs and chopped carrot/zucchini. Let the mixture sit for a
    few minutes so the crumbs absorb some of the moisture.
  2. Form mixture into 20 thick patties. You want the mixture moist, so the patties aren’t dry tasting. However, you want the mixture to hold together when cooking. You can add more bread crumbs to firm up the mixture, if needed. Alternatively, you can add a couple drops of water to moisten the mixture. *The uncooked quinoa mixture keeps nicely in the refrigerator for a few days. Cover tightly and cook the patties when you have time.
  3. Heat the oil in a large skillet over medium-low heat, add 5-6 patties, cover, and cook for 7 to 10 minutes until the bottoms are deeply browned. Carefully flip the patties with a spatula and cook the second sides for 5 minutes, or until golden. Remove from the skillet and cool on a large plate while you cook the remaining patties. Add more oil to the skillet if needed between each batch.
  4. Serve plain or in a pita, on a salad, on a sandwich, with sliced avocado, with hot sauce on top, etc.
  5. Make ahead tip: Cooked quinoa patties keep well in the refrigerator for 1 week or in the freezer for two months. A quick few seconds in the microwave will warm them back up to enjoy.

Original recipe from sallysbakingaddiction.com

Recipe of the Week: Roasted Vegetables with a Mediterranean Dressing

Original recipe from Moosewood Restaurant Favorites

Vegetables

  • 1 onion, sliced
  • 2 medium potatoes cut into ½ inch thick slices
  • 1 large sweet potato, peeled and cut into ½ inch thick slices
  • 2 bell peppers (different colors), stemmed/seeded and cut into chunks
  • 2-3 cups mushrooms, halved
  • 10-15 Brussels sprouts, halved
  • 2 cups cauliflower, cut into bite size pieces

 

Mediterranean Dressing

  • 1/3 cup olive oil
  • ¼ cup red wine vinegar or balsamic vinegar
  • 4 garlic cloves, minced
  • 1 tsp sea salt
  • 1 tsp ground fennel seeds
  • ¼ tsp ground black pepper
  • 1 tbs minced fresh rosemary

 

Directions

  1. Preheat oven to 425F. Lightly oil two rimmed baking sheets.
  2. Prepare the dressing by whisking together the ingredients. In a large bowl, toss the prepared vegetables with the dressing. Spread out the vegetables in a single layer on the prepared baking sheet.
  3. Roast for about 15 minutes. Stir and return to oven. Check time again in about 15 minutes; the vegetables may be done or they may require more time. When all vegetables are tender, remove from oven.

Recipe of the Week: Chicken Zucchini Noodle Caprese

Original recipe from Skinnytaste.com
Servings: 2 • Size: 2 cups • Points +: 9 • Smart Points: 7
Calories: 342 • Fat: 17 g • Saturated Fat: 5 g • Protein: 34 g • Carb: 15 g • Fiber: 4 g
Sugar: 2 g  • Sodium: 808 mg • Cholesterol: 105 mg

Ingredients:

  • 1/2 lb boneless skinless chicken breast, cut 1/2-inch cubes
  • kosher salt
  • 1/4 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 3 garlic cloves, chopped
  • 3/4 lb grape tomatoes, cut in half
  • pinch red crushed pepper flakes
  • Kosher Salt and freshly ground black pepper, to taste
  • 1 tbsp chopped fresh basil
  • 1 large zucchini, spiralized with Blade D
  • 2 oz fresh mini mozzarella balls, cut in half

Directions:

  1. Start by spriralizing the zucchini using blade D if you have the Inspiralizer, or the thickest noodle blade your spiralizer has.
  2. Season the chicken with 1/2 teaspoon salt, pepper and oregano. In a large non-stick pan set over med-high heat, heat 1/2 tablespoon of the oil. Add the chicken and cook, stirring until browned and cooked through, about 6 minutes. Set aside.
  3. Reduce heat to medium, add the remaining oil and garlic and cook until golden, 30 seconds. Add the tomatoes, and crushed red pepper flakes, and season with 1/4 teaspoon salt and black pepper. Reduce the heat to low. Simmer, covered, until the tomatoes soften, 15 minutes.
  4. Increase heat to high, stir in the zucchini and basil, season with 1/4 teaspoon salt and cook 2 minutes. Add the chicken back to the skillet along with the mozzarella and serve right away.

Recipe of the Week: Walnut Crusted Salmon

Serving Size: 2
Prep Time: 10 minutes

Ingredients

For Toppping:

  • 12oz salmon filet (Wild Caught)
  • ½ cup walnuts, crushed
  • 2 tbs flax meal
  • 2 tsp oregano
  • 2 tsp basil
  • 1 tbs real maple syrup
  • Pinch lemon pepper

For Dressing:

  • ½ cup balsamic vinegar
  • 2 tbs olive oil
  • ½ lemon, squeezed
  • ½ lime, squeezed
  • 1 tsp sea salt
  • Pinch ground black pepper

Directions:

  1. Marinate salmon in balsamic citrus dressing for 30 minutes before cooking. While salmon is marinating, mix together walnuts, flax, oregano, basil, and lemon pepper.
  1. Preheat oven to 350*. Remove salmon from marinade and brush top of filet with maple syrup. Sprinkle the dry mixture on top of fish.
  1. Place salmon on a baking sheet and cook for 15 minutes. Remove from oven and serve with your favorite vegetable!

Recipe of the Week: Flourless Chocolate Chip Cookie Bars

INGREDIENTS:

  • 1 can chickpeas, drained (16 oz)
  • 3/4 cup almond butter
  • 2 tsp. vanilla extract
  • 1/2 cup coconut sugar
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 1/2 cup chocolate chips

DIRECTIONS:

STEP 1: Preheat oven to 350 ° degrees. Spray a 9×9 pan with coconut oil spray. You can also use a 9×13, but if you want thicker, gooier brownies, the smaller works best! STEP 3: Bake for 45 to 60 minutes depending on what size dish you are using. You’ll know they are done when the top is slightly browned. Remove from the oven and allow bars to cool for 10-15 minutes before cutting.

STEP 2: Place all ingredients in a blender or food processor (except for the chocolate chips) and blend until smooth. Add chocolate chips to the batter and mix with a wooden spatula, being careful of the blade. Pour into baking pan and sprinkle with a few more chocolate chips on top.

STEP 3: Bake for 45 to 60 minutes depending on what size dish you are using. You’ll know they are done when the top is slightly browned. Remove from the oven and allow bars to cool for 10-15 minutes before cutting.

 

Original recipe & image from toneitup.com

Recipe of the Week: Moosewood’s Best Chili Recipe

This week’s recipe comes from Moosewood restaurant in Ithaca, NY. A hearty vegetarian chili packed with beans and vegetables.

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 cup onion, chopped
  • 3 garlic cloves, minced or pressed
  • 1 cup carrots, diced
  • 2 cups red bell peppers, seeded and chopped
  • 1 fresh hot pepper, seeded and minced
  • 1 ½ tablespoons cumin seeds, ground
  • 1 tablespoon coriander seeds, ground
  • 1 teaspoon dried oregano
  • 1 cup fresh or frozen corn kernels
  • 1 28-ounce can fire-roasted diced tomatoes
  • 1 15-ounce can red kidney beans, rinsed and drained
  • 1 15-ounce can black beans, rinsed and drained

Directions:

  1. Warm the oil in a covered soup pot on low heat.
  2. Add the onions, garlic and salt and coo until soft, about 10 minutes. Add the carrots and bell peppers, increase the heat to medium-high and cook for 5 minutes, stirring often. Stir in the hot peppers, cumin, coriander and oregano and cook for 5 minutes more, stirring occasionally so the spices won’t stick.
  3. Add the corn, tomatoes, kidney beans and black beans. Bring the chili to a boil;
    reduce heat, cove, and simmer, stirring often, for at least 30 minutes.

Recipe of the Week: Crock Pot Chicken Taco Chili

Serving Size: 10

There is nothing better than a Crock Pot meal on a winter weekend and this one is a favorite. It’s easy to make and little prep is required!

Ingredients:

  • 1 onion, chopped
  • 1 16oz can black beans
  • 1 16oz can kidney beans
  • 1 8oz can tomato sauce
  • 1 10oz package corn kernels
  • 2 14.5oz cans diced tomatoes with chilies
  • 1 packet taco seasoning (or make your own taco seasoning recipe)
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 24oz boneless skinless chicken breasts
  • chili peppers (optional)

Directions:

Combine onion, beans, tomato sauce, corn, tomatoes, taco seasoning, cumin, chili powder and chili peppers in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.

Nutrition per Serving:

  • Calories: 204
  • Fat: 2g
  • Carbohydrates: 33g
  • Fiber: 10g
  • Protein: 17g

**For those with special dietary needs, a couple options are to remove the corn to reduce the carbohydrates by about 5g per serving or you can reduce the serving size and pair with spinach leaves for a taco salad.